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Pizza cooks too fast -- BGE Thermometer maybe off?
JimE
Posts: 158
Hi All,[p]Just before making Pizza, I did the boiling-the-water and set my BGE thermo (the one with the glass top) to 212. [p]I put in the plate setter, then the pizza stone, and let the whole rig (medium egg) heat up to 550deg for 30 mins.[p]When I put the pizza on, it was basically cooked in 3-4 minutes, and the bottom was quite dark, almost burnt...[p]I made corrections for the next one by cooling off the stone with a wet towel that helped keep the bottom from burning. However, the pizzas were still finishing in 3-4 mins.[p]This seems kind of quick to me, since others are seeing 5-6+ minutes cook time. [p]I find that my thermometer needs to be constantly adjusted. After each cook, at room temp it reads 130-140 degrees (and its 70deg outside). So I'm always recalibrating it, and it is always off by 50+ degrees at boiling temp. Is that normal?[p]Anyone else need to recal this often, or maybe I have a bum thermometer? I'm guessing my thermo reads low, and maybe my temp was really 650+ when it read 550?[p]Thanks!
Comments
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Jim,
In fear of being labeled a heretic, I will suggest (once again) that you really don't have to get to thermonuclear temps for pizza. Try throttling the egg back to about 450 degrees and cook your pizzas there. I have great success with 6-8 minute cooks at that temp. I also wipe the stone with a damp cloth between each pizza. It cleans the old corn meal off the stone and cools it slightly.[p]Good luck,[p]Doc
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Jim,
Do you have any sugar in your dough? Any chance you added too much? Sugar content plays a big role in the browning of a dough and can make it look like your temp is too high....
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Jim,
Not that I am a pro, as I did my first pizza last night...but I cooked my pie at 425 for about 13 minutes and it was PERFECT. Crust and toppings were both great. I also used the same set up as you, plate setter with stone. So maybe lower your temp. Also, my thermometer is always needed recalibrated too, it is very frustrating.
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FatDog,[p]Thanks all, [p]I will experiment and drop the temp to 450 for a few tries. It seemed to improve things after cooling off the pizza stone with a wet rag, so I imagine a lower temp will be what I need. I'll try again next week!
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BobinFla,[p]Great link - thanks![p]TRex
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TRex,
Here's the one I was looking for.[p]I have made several purchases from these people, and I will reccommend them.[p]BOB
[ul][li]Another Link[/ul] -
TRex,[p]Do you heat up the screen with the stone, or do you build the pizza on the screen, and then drop the screen on the stone?[p]Do you have to oil the screen, or something to prevent the pizza from sticking to it?[p]Thanks!
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Jim,[p]I don't preheat the screen, just build the pizza on the screen and drop them both on the stone together. No need for oil either.[p]TRex
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